Neapolitan Pizza Dough Recipe
This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside.
Makes: 2 balls of dough (enough for 2 12- to 14-inch pizzas)
Cost: $5
Ingredients
- 461 grams bread flour (3 dipped and leveled cups)
- 13 grams fine sea salt (2 teaspoons)
- .9 grams instant dry yeast (scant ¼ teaspoon)
- 276 grams cool water (scant 1¼ cups)
Instructions
- In a large bowl with an airtight lid, mix together the flour, salt, and yeast with a wooden spoon or dough whisk. Pour in the water and mix with the spoon or dough whisk until most of the dry flour in the bottom of the bowl has been absorbed by the dough, then use your hands to turn and knead the dough just until all the flour is incorporated. (I like to push my fingers in and out of the dough like a cat kneading with its paws. That way, I know the last bits of dry flour are fully incorporated, not just stuck to the surface.)
- Cover the bowl with its lid and let the dough rise at room temperature for 18 to 24 hours (20 hours is my sweet spot) or until it has doubled in volume.
- Scrape the dough onto a floured surface (it will be goopy with bubbles throughout). Divide it into two or three equal-size pieces—two if you like to make 12 to 14-inch pizzas, three if you like to make 10 to 12-inch pizzas. Form the dough pieces into balls, dusting your hands with flour if needed, and place each one in a separate airtight quart-size container. Cover and refrigerate for 24 to 48 hours (or up to 72 hours).
- Take the dough out of the refrigerator at least 1 hour (preferably 2 hours) before you plan to stretch it for pizza.
